A Great Brown Butter Sauce with Sage Can Elevate ANY Meal

Sage brown butter sauce is a simple yet luxurious addition to any meal. It elevates dishes with its rich, nutty flavor and the aromatic essence of fresh sage. Perfect for drizzling over pasta, roasted vegetables, or even grilled meats, this sauce brings depth and warmth to the plate.

Butter sauce is made by gently browning butter until it takes on a golden hue. This process releases a nutty aroma that pairs beautifully with the earthy, slightly peppery taste of sage leaves. Together, they create a sauce that is aromatic and deeply flavorful yet requires only a few basic ingredients.

Whether you're preparing a cozy weeknight dinner or a festive holiday meal, this sage brown butter sauce is sure to impress. Its versatility allows it to complement a variety of ingredients, from creamy mashed potatoes to hearty squash dishes. The sage adds a touch of sophistication without overwhelming the other flavors.

This post provides a step-by-step recipe for making this delightful sauce, providing tips and tricks for achieving the perfect balance of flavors. With just a few minutes of preparation, this sauce can transform any dish into something extraordinary.

When to Use a Sage Brown Butter Sauce

Sage brown butter sauce is a versatile and flavorful addition that can be used in various dishes. Here are some occasions when this sauce would be particularly fitting:

Pasta Dishes: Brown butter is a classic pairing for pasta, especially with shapes that can hold the sauce, such as ravioli, gnocchi, or fettuccine. The richness of the brown butter complements the pasta's texture, while the sage adds a fresh, earthy note.
Roasted Vegetables: Drizzling sage brown butter over roasted root vegetables like squash, sweet potatoes, or carrots enhances their natural sweetness and adds a savory depth to the dish.
Grilled Meats: It pairs beautifully with grilled or pan-seared meats such as chicken, pork, or steak, adding a touch of elegance and complexity to the dish.
Stuffing and Side Dishes: Sage brown butter is a perfect addition to stuffing, mashed potatoes, or any hearty grain-based side dish, giving them a rich, aromatic flavor boost.
Autumn and Holiday Meals: The warm, comforting flavor profile of sage brown butter makes it a popular choice for fall and winter meals, especially around Thanksgiving or Christmas.

Its rich, nutty taste complements both savory and slightly sweet dishes, making it a go-to sauce for elevating everyday meals or special occasions.

Cooking Tips

Here are some tips to ensure your sage brown butter sauce turns out perfectly every time:

Use Unsalted Butter: Starting with unsalted butter gives you more control over the salt level in your dish. You can always season it to taste at the end.
Choose the Right Pan: A light-colored skillet or pan is ideal. This allows you to monitor the color of the butter as it browns, preventing it from burning.
Monitor Heat Carefully: Brown butter can go from golden to burnt very quickly. Start with medium heat and watch it closely as the butter melts. Once it starts foaming, stir occasionally, and watch for a nutty aroma and a golden brown color.
Use Fresh Sage Leaves: Fresh sage is critical for the best flavor. Lightly crush the leaves before adding them to the butter to release their essential oils. Be sure to add the sage once the butter is browned to avoid overcooking the delicate leaves.
Don’t Overcook the Butter. Brown butter should have a nutty, toasty flavor, but if it gets too dark, it will develop a burnt taste. Remove it from heat once it has a golden-brown hue and a nutty fragrance.
Optional Add-ins: Add a splash of cream to the sauce for extra richness and a creamier texture. A squeeze of lemon juice or a pinch of grated Parmesan can also enhance the sauce’s complexity.
Serve Immediately: Brown butter sauce is best served fresh. If you need to store it, keep it in the fridge, but gently reheat it before using, as it may solidify when cooled.

With these tips, you can make a beautifully balanced sage brown butter sauce that enhances any dish.

📖 Recipe

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Sage Brown Butter Sauce Recipe

Prep Time10

Cook Time10

Total Time20

Course: Sauces

Cuisine: American

Servings: 4 servings

Ingredients

4 tablespoons butter
1 bunch sage finely chopped
3 tablespoons roasted almonds chopped
3 tablespoons white wine vinegar
salt and pepper to taste

Instructions

Prep the Ingredients

Pick all the sage leaves off their stems, throw out the stems. Finely chop the sage leaves. Chop the almonds into rough pieces.

Prepare the sauce

Deglaze the pan you cooked the chicken in with wine or chicken stock. Reduce the liquid to an essence.
Add the butter to the pan with the released fond (sucs) and stir. If you feel chef-like, give the pan a swirl to keep the butter moving but stirring with a wooden spoon will accomplish the same end result.
Continue cooking for a couple/few minutes until the butter is golden brown and gives off a wonderful, nutty fragrant smell. Be careful not to overcook the butter. You want it brown, not burn.
Add the sage, roasted almonds and white wine vinegar being careful not to let the vinegar splatter. Continue cooking for 45 seconds, taking note to keep stirring. At this point, the sauce should be smelling amazing.
Remove the pan from the heat, taste and adjust seasoning with salt and pepper.
Serve on top of the chicken, fish, or pork for an amazing meal.

Notes

In the same pan you cooked your chicken, you'll find these tiny brown deposits stuck to the bottom of the pan. In French culinary terminology, they are called "sucs" but I call it "fond" because that's what I was taught but I think the better term is sucs. More fun to say sucs, sounds like "soooks" with a soft O sound.

These brown bits look like they're going to be impossible to remove from the pan, but a dash or two of white wine or chicken stock along with a tiny amount of scraping with a wooden spoon will get them to release. We are not using any wine in this recipe but you could. The butter will do the job but next time, try a splash of white wine before adding the butter.